Recipe details
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Homemade Cheese Puffs
35min
4 servings
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These Homemade Cheese Puffs create the perfect crunchy, cheesy coating for fried chicken. Made from scratch with real cheese and a light, airy texture, these puffs deliver far more flavor than store-bought versions. When crushed and used as breading, they create an irresistibly crispy exterior with rich, savory cheese notes that perfectly complement fried chicken. The bright orange color and intense flavor make this homemade alternative worth the extra effort for an elevated twist on classic fried chicken.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Prepare the dry ingredients
In a medium bowl, whisk together flour, cornmeal, salt, garlic powder, onion powder, paprika, and cayenne pepper.
Make the dough base
In a large saucepan, combine water and butter. Bring to a boil over medium-high heat.
Add flour mixture
Once boiling, reduce heat to medium-low. Add the flour mixture all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Continue stirring for about 1 minute to cook the flour.
Cool the dough
Transfer the dough to a large mixing bowl. Let cool for 5 minutes, stirring occasionally to release steam.
Add eggs
Add eggs one at a time, beating well after each addition. The dough will initially look separated but will come together as you mix. Use a stand mixer or hand mixer for easier incorporation.
Add cheese
Fold in the shredded cheddar cheese until evenly distributed.
Pipe or spoon the puffs
Transfer the dough to a piping bag fitted with a 1/2-inch round tip. Pipe 1-inch rounds onto the prepared baking sheets, spacing them about 1 inch apart. Alternatively, use two spoons to drop small mounds of dough.
Shape the puffs
Dip your finger in water and gently press down any peaks on the puffs to prevent burning.
Bake the puffs
Bake in the preheated oven for 20-25 minutes, rotating the pans halfway through. The puffs should be golden brown and crisp on the outside.
Dry in the oven
Turn off the oven. Poke each puff with a toothpick to release steam. Return to the oven with the door slightly ajar for 5-10 minutes to dry out.
Cool completely
Remove from oven and let cool completely on the baking sheets.
Dry further (for coating use)
For a crispier texture ideal for chicken coating, spread the puffs on baking sheets. Bake at 250°F (120°C) for an additional 15 minutes to dry them further.
Process for coating
Once completely cooled and dried, place the cheese puffs in a food processor. Pulse until coarsely ground for chicken coating. For finer coating, process until the texture resembles breadcrumbs.
Store properly
Store in an airtight container at room temperature for up to 3 days. For longer storage, keep in the freezer for up to 1 month.
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